Raspberry Thumbprint Cookies

  • Recipe By
  • Published May 21st
  • Ready In40m
  • Servings48
  • Calories102
Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.

Raspberry Thumbprint Cookies Ingredients

The following are the ingredients needed to make delicious Raspberry Thumbprint Cookies for 48 servings:

  • 1/2 cup butter at room temperature
  • 1/2 cup vegetable shortening (such as Crisco®)
  • 1/2 cup brown sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 1/2 cups finely chopped pecans
  • 1 (8 ounce) jar raspberry jam, or as needed

Raspberry Thumbprint Cookies Cooking Instructions

  • Prep30m
  • Cook10m
  • Ready In40m

To cook Raspberry Thumbprint Cookies, you need about 30 minutes of preparation time. The time needed to cook this Raspberry Thumbprint Cookies is about 10 minutes , and you can serve your Raspberry Thumbprint Cookies within 40 minutes . The following are the steps to cook Raspberry Thumbprint Cookies easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
  3. 3 Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
  4. 4 Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.


  • Cook's Note:
  • At the end of step 1 the dough can be refrigerated or frozen, either whole or rolled into 1-inch balls.

Nutrition Facts

Per Serving: 102 calories; 6.7 grams of fat; 9.8 grams of carbohydrates; 1.1 gram of protein; 12 milligrams of cholesterol; 41 milligrams of sodium.

  1. Dec 4th 2016

    This is the recipe my family uses, except we use all butter. Also, 1" is a little big (they do spread). I prefer to bake them for 5 minutes in balls, then pull them out and press them, and ...

  2. Nov 25th 2016

    Very good. I've wanted to make these for years but the recipes always seemed too time consuming or difficult. This recipe is easy to follow. I used all butter instead shortening. A few ...

  3. Jan 10th 2015

    very good! hits the spot! cooked in oven at 350 degrees for 12 mins. made 2 and a half dozen.

  4. Nov 11th 2014

    I used 1/4 cup maple syrup along with the b.sugar and rolled them in ground almonds. 350 for 15 minutes. Homeade strawberry freezer jam. Delicious!

  5. Jun 28th 2014

    Really great! Used all butter (no Crisco!) Pecans are best if chopped REALLY fine. Chilling the dough helped. I was making these for a reception so I wanted them small. I made them smalle ...

  6. Feb 13th 2014

    my favorite of all the thumb prints!!

  7. Jan 11th 2014

    I used my tart 'World Famous Cranberry Sauce' to fill these and I love them! I baked them at 350 for 12-13 minutes.

  8. Dec 22nd 2013

    These are delicious!!

  9. Nov 4th 2013

    Since the recipe didn't list the oven temp, I tried out 350 degrees. My first batch took about 17 minutes to get done (I had them on the top rack), but they were a little overdone.I did my ...